FRENCH ONION SOUP

After spending a full day making French Onion Soup from scratch from the William Sonoma book, I rejigged things so that it would still taste totally homemade, but not consume insane amounts of time, (and nobody got gas/tummy aches from this version either!)

For a group of 15, smallish bowls (10 oz.)for an appetizer were used, double everything in this recipe, only instead of two boxes of broth, use three.

Preparation

Preheat oven to 350
Put onions in oven, with peel on, intact, covered with a coating of olive oil and sprinkled with salt and pepper, in baking dish, covered, for 1 1/2 hours.
In a large saucepan, that will hold the soup in the end, cover bottom with the 2 Tblsp olive oil, and cook the carrots and celery till softened. Add the beef broth, thyme and bay leaf and simmer.
Take onions out of oven and allow to cool to handle. Peel the outer peel, discard peel, chop the cooked insides coarsely. Add to the broth. Continue to simmer.
Prepare the baguette slices, broiling both sides that have been buttered with garlic spread.
Serve out the soup in desired servings, top with 1-2 slices of broiled baguette, depending on how large the bowl is, then cover the top of baguette with a generous amount of Mozarella cheese. Place the bowls on a cookie sheet and slide under the preheated broiler, until golden. Enjoy!

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